Type what you have

Ingredients

• ✓ pine nut
• spinach
• cherry tomato
• chicken
• avocado
• corn kernel
• goat cheese
• white wine vinegar
• olive oil
• mustard
• salt
• black pepper

Instructions

1. 1 Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
2. 2 Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
3. 3 Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

By Bethshan

Ingredients

• ✓ pine nut
• cherry tomato
• green olive
• black olive
• green onion
• olive oil
• red wine vinegar
• sugar
• oregano
• salt
• pepper

Instructions

1. 1 Combine cherry tomatoes, green olives, back olives, and green onions in a salad bowl.
2. 2 Toast pine nuts in a dry skillet over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. 3 Whisk olive oil, red wine vinegar, sugar, and oregano together in a small bowl; season to taste with salt and pepper.
4. 4 Pour dressing over salad, and gently stir to coat tomatoes.

By Keren

Ingredients

• ✓ pine nut
• asparagus
• tahini
• water
• lemon juice
• garlic
• sugar
• red cabbage
• radish
• green onion
• feta
• dill

Instructions

1. 1 Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
2. 2 In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
3. 3 Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.

By GKT

Ingredients

• ✓ pine nut
• red cabbage
• red bell pepper
• shallot
• ginger
• basil
• mayonnaise
• lemon
• olive oil
• wasabi paste
• peppercorn
• sunflower kernel

Instructions

1. 1 Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.

By Lynn Pennec

Ingredients

• ✓ pine nut
• ramen noodle pasta
• sunflower seed
• butter
• bok choy
• chicken breast
• green onion
• snow pea
• water chestnut
• vegetable oil
• rice wine vinegar
• white sugar
• soy sauce
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Ingredients

• ✓ pine nut
• date
• red wine
• black pepper
• honey

Instructions

1. 1 Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit.
2. 2 Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, and allow to cool slightly before serving.

By Talia

Ingredients

• ✓ pine nut
• almond paste
• sugar
• egg white

Instructions

1. 1 Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
2. 2 In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
3. 3 On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
4. 4 Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.

By Maryellen

Ingredients

• ✓ pine nut
• basil
• olive oil
• nutritional yeast
• garlic
• salt
• black pepper

Instructions

1. 1 Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, salt, and black pepper in the bowl of a food processor; pulse until smooth.

By Fioa

Ingredients

• ✓ pine nut
• basil
• olive oil
• parmesan cheese
• garlic
• salt
• nutmeg

Instructions

1. 1 Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.

By Love2Cook

Ingredients

• ✓ pine nut
• basil
• olive oil
• brazil nut
• parmesan cheese
• garlic
• chili powder

Instructions

1. 1 Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

By FUZZYGREENMONKEY

Ingredients

• ✓ pine nut
• basil
• garlic
• olive oil
• parmesan cheese

Instructions

1. 1 Cook pine nuts in a dry skillet in a single layer over medium-low heat, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Immediately transfer to a plate to stop the cooking process; cool, about 5 minutes.
2. 2 Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour in olive oil slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese; pulse until just combined.

By Tipsy Inspirations

Ingredients

• ✓ pine nut
• olive oil
• balsamic vinegar
• sun-dried tomato
• basil
• water
• white sugar

Instructions

1. 1 In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar. Cover, and refrigerate 8 hours, or overnight.

By Doreen

Ingredients

• ✓ pine nut
• polenta
• marinara sauce
• pesto
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2-inch baking dish.
2. 2 Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over polenta. Spoon half of the sauce over polenta. Top with another layer of polenta and sauce.
3. 3 Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

By Fiffen

Ingredients

• ✓ pine nut
• fig
• peach
• white sugar
• white wine
• brandy

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
2. 2 Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the brandy over the peaches.
3. 3 Bake in the preheated oven until browned, about 15 minutes.

By Laura_th15

Ingredients

• ✓ pine nut
• garlic
• basil
• parmigiano-reggiano cheese
• pecorino romano cheese
• olive oil

Instructions

1. 1 Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
2. 2 Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

By MadameDanielaMoscaToba

Ingredients

• ✓ pine nut
• basil
• salt
• parmigiano-reggiano cheese
• pecorino romano cheese
• olive oil
• trofie pasta

Instructions

1. 1 Add pine nuts to a large mortar and pestle and crush until a past forms, about 2 minutes. Add 1/4 of the basil leaves and begin to crush and grind the basil leaves until they have begun to release their oil and leaves begin to break apart. Add another 1/4 of the basil leaves and the salt. Crush and grind the added leaves and the salt. Continue this until all the basil leaves have been added and crushed; turning into a paste.
2. 2 Add the Parmesan and Pecorino cheeses and mix with a wooden spoon. Once well combined, add the oil little-by-little until a creamy paste has been achieved.
3. 3 Bring a large pot of lightly salted water to a boil. Add fresh trofie pasta and cook, stirring occasionally, until tender yet firm to the bite, 3 to 4 minutes. Drain. Mix in pesto sauce, adding a bit more olive oil if needed.

By Buckwheat Queen

Ingredients

• ✓ pine nut
• olive oil
• garlic
• nutritional yeast
• basil
• salt
• pepper

Instructions

1. 1 Place pine nuts in a skillet over medium heat; cook, stirring or shaking the pan often, until lightly toasted.
2. 2 Place toasted pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor; blend until smooth. Season with salt and pepper.

By CANDIEDVIOLET

Ingredients

• ✓ pine nut
• butter
• prosciutto
• parmesan cheese
• black pepper
• baguette

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
3. 3 Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
4. 4 Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.

By MISS AMY

Ingredients

• ✓ pine nut
• almond paste
• cane sugar
• confectioners' sugar
• egg white
• vanilla extract
• all-purpose baking flour
• salt

Instructions

1. 1 Set oven racks in the center and lower third and preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place pine nuts in a bowl.
2. 2 Beat almond paste, cane sugar, and confectioners' sugar in a stand mixer fitted with the paddle attachment on medium speed until crumbly. Add egg whites and vanilla; beat on medium speed until a smooth paste forms, 3 to 4 minutes. Add flour and salt and beat until combined; dough will be very tacky.
3. 3 Scoop 1 tablespoon dough and use damp hands to drop it into the pine nuts, coating one side. Transfer to the prepared baking sheet with the nuts facing up. Repeat to form remaining cookies.
4. 4 Bake cookies in the preheated oven, rotating halfway through, until the edges are golden brown, 13 to 15 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely, about 15 minutes.
5. 5 Dust cooled cookies with confectioners' sugar.

By FestivelySouthern

Ingredients

• ✓ pine nut
• basil
• parmesan cheese
• olive oil
• garlic
• lemon juice

Instructions

1. 1 Combine basil, Parmesan cheese, olive oil, pine nuts, and garlic in the bowl of a food processor or blender. Blend to a smooth paste. Add lemon juice, if desired, and quickly pulse to combine.

By ANDERVAL

Ingredients

• ✓ pine nut
• olive oil
• spinach
• feta cheese
• egg
• water
• pasta sheet

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add spinach; cook until fully wilted, about 2 minutes. Cool, then squeeze spinach to remove as much liquid as possible.
2. 2 Combine spinach, feta, and pine nuts in a blender or the bowl of a food processor; pulse until a fine paste consistency.
3. 3 Drop 30 teaspoonfuls of filling onto 1 pasta sheet, spaced about 1 inch apart. Beat egg and water together in a small bowl; brush over remaining pasta sheet. Gently lay egg washed pasta sheet, egg washed-side down, over filled bottom layer, matching up the 2 sheets evenly. Press out air around each filling portion. Cut into individual ravioli. Press ravioli edges with the tines of a fork to seal.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes.

By Matthew Valleau

Ingredients

• ✓ pine nut
• garlic
• salt
• basil
• parmesan cheese
• olive oil

Instructions

1. 1 Crush garlic and a pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like, 1 or 2 minutes. Add basil in 3 or 4 additions, crushing and pounding down the leaves until they form a fairly fine paste, about 8 minutes or more depending on size of leaves and thickness of stems. Add and pound in pine nuts.
2. 2 Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into the mixture. Continue adding cheese a handful at a time until completely incorporated, about 5 minutes.
3. 3 Drizzle in olive oil 1 tablespoon at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture, transfer pesto to a bowl and drizzle the surface with olive oil.

By John Mitzewich

Ingredients

• ✓ pine nut
• olive oil
• garlic
• red swiss chard
• salt
• black pepper
• prosciutto

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
2. 2 Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.

By andiwaits

Ingredients

• ✓ pine nut
• basil leaves
• garlic
• kosher salt
• olive oil
• parmesan cheese
• lemon juice

Instructions

1. 1 Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

By Nicole McLaughlin

Ingredients

• ✓ pine nut
• olive oil
• onion
• garlic
• baby kale
• salt
• black pepper
• raisin

Instructions

1. 1 Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes.
2. 2 Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper.
3. 3 Remove from heat and stir in toasted pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.

By L Brennan

Ingredients

• ✓ pine nut
• sugar
• butter
• egg
• all-purpose flour
• baking powder
• corn flake
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
2. 2 Heat a skillet over medium heat. Cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
3. 3 Beat white sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter mixture, beating well after each addition. Whisk flour and baking powder in a separate bowl; stir into creamed butter mixture until dough is just mixed. Fold pine nuts into dough.
4. 4 Spread corn flakes into a shallow baking dish. Form dough into balls, about 1 tablespoon per cookie; roll each in the corn flakes, pressing gently to coat. Arrange cookies, 1-inch apart, on the prepared baking sheets.
5. 5 Bake in the preheated oven until golden brown, about 23 minutes. Cool cookies on the baking sheets and dust with confectioners' sugar.

By Nettie Picetti-Grosjean

Ingredients

• ✓ pine nut
• basil leaves
• parmigiano-reggiano cheese
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Combine basil, cheese, and olive oil in a food processor. Pulse to combine. Add pine nuts, garlic, salt, and pepper. Pulse until mixture is smooth and blended.
2. 2 Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

By Bwoogie1

Ingredients

• ✓ pine nut
• cooking spray
• almond paste
• white sugar
• confectioners' sugar
• egg white
• all-purpose flour

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease the foil with cooking spray.
2. 2 Place almond paste and white sugar in a food processor; blend until combined. Add confectioners' sugar and 2 egg whites; blend until smooth.
3. 3 Whisk remaining 2 egg whites in a small bowl. Place pine nuts on a shallow plate.
4. 4 With lightly floured hands, roll dough into 1-inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick.
5. 5 Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2-inch round.
6. 6 Bake in the preheated oven until lightly browned, 15 to 18 minutes. Let stand on cookie sheets briefly, then transfer to a wire rack to cool.

By Adele

Ingredients

• ✓ pine nut
• kale
• parmesan cheese
• olive oil
• garlic
• meyer lemon juice
• black pepper
• kosher salt

Instructions

1. 1 Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.

By The Gruntled Gourmand

Ingredients

• ✓ pine nut
• heavy cream
• butter
• mozzarella cheese
• parmesan cheese
• sun-dried tomato
• salt
• pepper

Instructions

1. 1 Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

By Karen